FREE: Zuchinni Squash Marinated Salad

Let's try something new!
The 25 credits are a "donation" if you like that I have ACTUALLY posted the recipe ALREADY!

Sure! Everyone can read it, and copy and paste it into their my documents and print it out.

BUT! IF you want me to mail you a hard copy in the mail because you don't have a printer, then you will HAVE TO bid on it, for sure.


Ingredients
1/2 cupcider vinegar
4 teaspoonssugar
1/2 teaspoonsalt, divided
3 zucchini (about 1 1/2 pounds)
2 yellow squash (about 3/4 pound)
1 garlic clove, peeled
1/2 cuppacked fresh basil leaves
1 tablespoonfresh lemon juice
1 tablespoonextra-virgin olive oil
3 ouncespart-skim mozzarella cheese, cut into 1/4-inch cubes


Preparation

1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.